Description
These ultra‑decadent cheesecake bars are for the true chocoholics—rich, silky, and chock‑full of chocolate. They require no baking and can be made up to days ahead!
Ingredients
Scale
Crust:
- 18 Oreo cookies
- ¼ cup (57 g) unsalted butter, melted
- 1 Tbsp melted dark chocolate
Filling:
- 4 oz (115 g) cream cheese, softened
- 8 oz (225 g) chopped dark chocolate
- ¾ cup (180 ml) heavy whipping cream
- 1 Tbsp Baileys Irish Cream or Kahlua (optional)
- ½ tsp fine salt (recommended to balance sweetness)
- ½ cup mini semisweet chocolate chips
Instructions
- Prep Pan & Oreo Crust
- Line a 9×9″ baking dish with foil and lightly spray.
- In a food processor, crush the Oreos into fine crumbs.
- Combine melted butter and chocolate in a microwave‑safe bowl, heating until smooth.
- Pour over the Oreo crumbs and pulse until evenly moistened.
- Press the mixture firmly into the bottom of the pan to form a compact crust.
- Make the Chocolate Ganache Filling
- In a bowl, beat the cream cheese until fluffy using a hand mixer.
- In another microwave‑safe bowl, combine chopped chocolate and cream; heat in 30‑second bursts, stirring until silky.
- Pour the warm chocolate mixture into the whipped cream cheese and beat until lump‑free and glossy.
- Stir in the Baileys (if using) and salt to taste.
- Assemble & Chill
- Spread the cheesecake filling over the Oreo base in an even layer.
- Scatter mini chocolate chips on top for extra texture.
- Refrigerate uncovered for 3 hours to set. Once firmly chilled, cover loosely with foil and store in the fridge.
- Serve & Store
- Lift the foil to remove the set block and cut into small squares.
- Keep refrigerated—these bars stay at peak flavor for up to 10 days (if they last that long!).
- Prep Time: 10 minutes
- Additional Time: 3 hours
- Category: Desserts
Nutrition
- Serving Size: 1
- Calories: 267kcal
- Sugar: 17g
- Sodium: 147mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 29mg